Greek Salad with Crispy Feta Croutons (GF & Veg)

Ingredients

• 1 medium red onion (halved, sliced)
• 1 1/2 cup cherry tomatoes (halved)
• 1 english cucumber (halved, sliced)
• 1 cup pitted kalamata olives (optional (we didn't use them))
• 1 cup Italian or flat lead parsley (roughly chopped)
• 1 head romaine heart (chopped)
• red wine vinaigrette (recipe down below)
• feta croutons (recipe down below)
• 3 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp Salt
• 1/8 tsp Black Pepper
• 1/4 cup olive oil
• 1/4 cup canola oil
• 1 block Greek feta cheese
• 1 cup Gluten Free Flour
• 2 large eggs
• 1 1/2 cups gluten free panic bread crumbs
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 cup canola or vegetable oil

Instructions

1. 1

   In a small bowl blend together canola oil and olive oil. Set aside.

2. 2

   In a medium bowl, whisk together red wine vinegar, lemon. juice, honey, oregano, salt and pepper, until the salt has dissolved.

3. 3

   Continue to whisk the ingredients in the medium bowl. Take your small bowl of blended oils and drizzle it into the medium bowl while continuing to whisk until emulsified.

4. 4

   Red Wine Vinaigrette can be made up to 1 day in advance. Make sure to refrigerate it in an air tight container or jar.

5. 5

   Wash and dry all your produce.

6. 6

   Half and thinly slice the red onion. Half and cut the cucumber into 1 inch pieces. Half cherry tomatoes. Take your romaine heart and cut across into 1 inch sections. Roughly chop parsley.

7. 7

   Put the sliced onions into the medium bowl with the red wine vinaigrette making sure the coat them completely. Set aside for at least 15 minutes and up to 2 hours.

8. 8

   In a large bowl mix together, cucumbers, cherry tomatoes, olives (if using), parsley and romaine lettuce. When onions have finished marinating in the vinaigrette, add them to the bowl and toss to coat all the vegetables.

9. 9

   Take your feta block and cut it into 1/2 inch pieces.

10. 10

    Put your gluten free flour (we use Newton's No Gluten All Purpose Flour) in a small to medium sized bowl, and season with salt and pepper.

11. 11

    In another small bowl whisk together 2 eggs and 2 tsps of water.

12. 12

    In a second medium bowl place the panko bread crumbs (we use Kinnikinnick Panko Style Bread Crumbs. See notes at the end if you can't find gf panko),

13. 13

    First dredge the cubed feta pieces into the flour. It is easiest to put a few pieces into the flour and use a fork to move them around. Using the same fork lift them up and tap the excess flour off.

14. 14

    Place the flour covered feta piece a few at a time into the egg mixture. Using a second fork coat the feta in the egg, lift the pieces on the fork letting the excess egg drip off.

15. 15

    Lastly, place the feta pieces into the gluten free panko. Use a third fork to roll around and coat the feta until all sides have a layer of panko. Then, transfer the covered pieces onto a plate or cutting board.

16. 16

    Repeat steps 5-7 until all of the feta has been coated in flour, egg wash and panko.

17. 17

    Heat a medium sized pan or skillet over medium heat and add in 1 cup of canola or vegetable oil. Meanwhile, line a plate of baking sheet with paper towel.

18. 18

    Once the oil has come up to heat (simmering), you can start adding the feta pieces in batches. Do not over crowd the pan because it will make the oil drop in temperature. The oil should come up halfway on the feta pieces not submerge them.

19. 19

    Cook the feta pieces 1 minute and then flip and cook on the second side for 1 minute, or until both sides are golden brown.

20. 20

    Remove the cooked feta and place on the paper towel. Continue cooking the remaining feta until all the pieces are done.

21. 21

    Transfer the salad to a serving platter. Top the salad with the warm Crispy Feta Croutons. Serve Immediately.

22. 22

    ENJOY!